Rosemary potatoes with buttery sauce are perfect as a side dish for dinner.
Easy and tasty side dish recipe that can be made with just couple ingredients. I think I told you the I love potatoes. Any kind potatoes are perfect for me. However, mashed or baked potatoes I like the best.
I found these little potatoes at the store the other day and I wanted to make them as soon as possible. They looked so delicious. I cooked them first and then I fried them on the pan with butter. Butter + Potatoes = Yummy. This combination is always a hit!
I had a fresh rosemary herb from my friend’s garden and I thought I need to definitely use them in my recipes. So I came out with the idea of mixing rosemary with potatoes. They were so good! Buttery flavor and fresh rosemary herb were delectable.
Fresh herbs straight from the garden are the best. I even was thinking to plant my own herbs at home so I will have it all winter long. But, I’m still thinking how to do it, where to place them etc. Do you grow herbs at home? Any suggestions? I would love to hear them!
Buttery Rosemary Potatoes
- 25 - 30 small potatoes
- 1/2 Tbsp. salt
- 2 Tbsp. butter
- 1/8 tsp. garlic powder
- 2 - 3 fresh rosemary sticks
- salt/pepper to taste
- Wash potatoes, immerse into pot full of water, add salt and cook for about 25-30 minutes on medium heat until potatoes are tender and cooked. Drain.
- Melt butter on the frying pan, add potatoes, season with garlic powder, cook on low heat for 5 to 10 minutes.
- Remove rosemary leaves from the stick and add it to potatoes. Season with salt and pepper if needed.
- Serve hot.